Prawn omelette

Name: Prawn omelette
Cuisine: Spanish
Ingredients: 3 garlic cloves, peeled and finely chopped; freshly ground black pepper, to taste; vegetable oil, for frying; 4 eggs; 2 tablespoons water; chopped fresh coriander leaves, to garnish; 1 medium, fresh red chilli, deseeded and finely chopped; 500 g/1 lb 2 oz small, raw prawns, shelled; 2 fresh lemon grass stalks, finely chopped; 2 fresh coriander roots, finely chopped; 1 tablespoon Thai fish sauce (nam pla); 2 teaspoons soft brown sugar; 3 spring onions, trimmed and chopped; 1 tablespoon Thai fish sauce (nam pla)

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

3 garlic cloves, peeled and finely chopped
2 fresh lemon grass stalks, finely chopped
2 fresh coriander roots, finely choppe

Europe
Asia
Japan
Spain
Thailand
Fish course
Pescatarian
Gluten-free
Mediterranean
Southeast Asia

Method

Heat a little oil in a wok or heavy-based frying pan, add the garlic, lemon grass, coriander roots and chilli and stir-fry for 20–30 seconds.
Add the prawns and stir-fry until the prawns turn pink.
Add the spring onions, half the fish sauce, the sugar and black pepper and mix well, then remove from the pan and set aside to keep warm.
To make th